• Yacht Staff

    Desired Location: International Yachts 
    Availability: Immediate
    Salary Expectation: €4,500+
    Candidate ID: 102597

    Sous Chef: “A very honest, well-spoken and friendly character with great knowledge” is how his referees describe him. He has a hunger and passion to further break into the yachting industry. He has an interesting and diverse background working within leading restaurants in London such as the Mandarin Oriental by Heston Blumenthal and The Square restaurant boasting 2 Michelin stars. Great longevity within a luxury hotel and villa Resort (3 years) of the highest standards, catering for Ultra High Net Worth individuals of which include Hollywood stars, politicians and royalty. An ability to cater in these environments is a great testament to his character and talents. He currently works within a luxury cruise environment working as a Chef de Cuisine in the leading restaurant on board. Ranging from special themed food nights, buffets and banquets, he boasts the ability to deliver a diverse range of cuisine.  Something not noted on his CV is that he has undergone military service (which was compulsory) and has learnt the key skills of team work, pressurised environments, organisation, working to deadlines and understanding the chain of command.  A great candidate for a Sous Chef Position who’d be more than capable of hitting the ground running. Fully certified and readily available to start a seasonal or permanent position.  

    Call  +44 (0) 20 72339950 or Email Andy Hodges


    Desired Location: International Yachts - Mediterranean
    Availability: Immediate
    Salary Expectation: €6,500+
    Candidate ID: 71065

    HEAD CHEF: “Very talented, professional and organized Head Chef who is an extremely pleasant person with a great sense of humor” is the theme of this candidate's references. They boast working on a diverse portfolio of super yachts, ranging from Sole/Head chef roles on private yachts of 40m with very particular clients who only want (and reward) the very best service, to larger operations on up to 90m+ Private and Charter yachts. Catering for VIPs has become second nature, and as such they describes their services as providing more of a personal touch, including profiling clients' likes, dislikes, preferences, jet lag patterns and individual routines, such as what they have planned for the day ahead. They’ve worked on lucrative opportunities as a Tour Chef for some of the leading names and bands within the music industry. With a background in Italian restaurants and German cuisine, these are just some of their strengths. They come with a wealth of experience in different styles and techniques, including simplified meals consisting of fresh local seafood as well as fresh pastries and desserts. Their main focus is ensuring that the client gets what they like!  Coming from a relief and temping background (due to their preferences), they’re now looking for a seasonal or permanent opportunity to take control of a galley and pass on the benefit their skills to private or charter clients.

    Key Qualifications include; 
    Remote Area and Limited Area Food Provisioning
    Michelin Star Restaurant Experience / Consulting 
    Food Hygiene 
    STCW
    ENG1

    Call +44 (0) 20 72339950 or EmailAndy Hodges


    Desired Location: International Yachts
    Available: Permanent
    Salary Expectation: £5,000 per month
    Candidate ID:  100664

    This Chef is a true professional in every way. His career began as a front of house professional but having grown up in a family restaurant and then working across restaurants worldwide, such as Italy, France, United Kingdom, Mexico, New Zealand and Australia, he realised his passion lay in food and he trained at Le Cordon Belu as a Chef. His career soon saw him at establishments such as Alain Ducasse at the Dorchester (3 Michelin Stars), Fera at the Claridges (1 Michelin Star) and Little Social, a 3AA Rosette restaurant belonging to The Social Company of Jason Atherton. Marco is a mature, passionate and persevering individual, promoted from Commis Chef straight to Senior Chef de Partie within 4 months from joining the Little Social team. As a graduate at the prestigious culinary school Le Cordon Bleu London, finishing the Grande Diploma Programme, (cuisine and patisserie) he also comes with an extensive 10 year experience as front of house personnel in food and beverage operations having worked in different parts of the world, acquiring skills and knowledge from various casual dining to fine dining restaurants. He is passionate about good quality, delicious food and can cook a variety of cuisines including Italian, Mexican and International cuisines. He is extremely well presented, professional and charming. He would make an excellent addition to any private household.

    Call +44 (0)20 7233 9950 or Email: Andy Hodges

    Desired Location: Aboard a yacht or any European mountain
    Live In or Live Out: Live In / Live Out
    Salary Expectation: £negotiable
    Availability: ASAP
    Candidate ID: 65714

    A great chef with many years working in private households and on superyachts travelling the world. He most recently worked for a HNW client who requested his catering between his He can cater for dinner parties, events or smaller family meals catering for the children as well. He enjoys cooking healthy food but prides himself on capturing the best flavours and presenting them elegantly and simply. He is constantly developing new menus and keeps a close eye on the nutritional composition of his meals. He can turn his hand to any type of cuisine and a range of dietary requirements from gluten–free, vegetarian, vegan, allergies, dairy–free and other special diets. He can quickly adapt to the needs of the guest.
    He has a very calm demeanour and would make a great addition to any yacht or private household. 

    Call +44 (0)20 76300545 or Email Andy Hodges